| Cuisine: Other | Type: Stew | Serves: 4 |
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Source:
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South Beach Diet Taste of Summer Cookbook |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 garlic cloves 2 (3-inch) pieces of lemon zest 3 T chopped fresh parsley, plus leaves for garnish 1/2 tsp. ground coriander 1/2 tsp. ground cumin 1/4 tsp. ground cinnamon Freshly ground pepper 1 T extra-virgin olive oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes 1 medium onion, chopped 1 14-oz can no-salt-added diced tomatoes, with juices 3 T fresh lemon juice 2 medium zucchini, cut into 1/2 inch cubes 20 pitted medium green olives, halved pinch salt |
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Instructions:
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On a cutting boards, finely chop 1 clove of the garlic together with 1 piece of the lemon zest and 1 tablespoon of the parsley to make a rough paste; transfer to a small bowl and set aside. Mince Remaining garlic clove and place in another small bowl; mix in coriander, cumin, cinnamon, and pepper. In a large non-stick skillet, heat oil oven medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 4 minutes. Transfer chicken to a plate. Reduce the heat under the skillet to medium and add onion and spice mixture; cook, stirring constantly, until onion is softened and spices are aromatic, 2 to 3 minutes. Add tomatoes and their juices and lemon juice, scraping up any brown bits clinging to the skillet; bring to a simmer. Return chicken pieces and their juices t the skillet and cook for 5 minutes. Add zucchini, olives, remaining lemon zest, and remaining 2 tablespoons parsley; stir gently to combine. Reduce the heat to low, cover, and cook until chicken is cooked through, 10 minutes more. Lightly season with salt and pepper. Divide tagine among 4 bowls, top with reserved parsley paste and garnish with parsley leaves. |
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Related recipes:
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None |
2008-09-25